Put the almonds in the bowl, chop: 10 sec. speed. Turbo.

Gather on the bottom with the help of a spatula and add the butter cut into small pieces, flour, sugar and vanilla, mix: 30 sec. speed 6.

Compact the resulting dough with your hands, cover it with plastic wrap and refrigerate it for at least 1 hour.

Take up the dough and on a work surface dusted with flour, form many small strings the thickness of a finger, about 5-7 cm long.

Cut them into smaller pieces and form the croissants.

Transfer the cookies to a baking tray lined with baking paper and bake in a preheated oven at 175°C for about 15 minutes, they should be slightly golden (don't worry if they will be soft to the touch).

Let them cool for two minutes and pass them in icing sugar mixed with granulated sugar, being careful because they are very crumbly.

Allow to cool completely before serving... Buon appetito!